Ingredients
1 tablespoon canola oil6 green onions, chopped1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1-1/2 cups dried lentils, rinsed1 teaspoon ground turmeric1/2 teaspoon salt5-1/2 cups vegetable stock2 large tomatoes, chopped1/2 cup flaked coconut 2 tablespoons minced fresh mint 3 cups hot cooked rice 1/3 cup plain Greek yogurt
Preparation
In a large saucepan, heat oil over medium heat; saute green onions, ginger, garlic and pepper flakes until onions are tender, 2-4 minutes. Stir in lentils, turmeric, salt and stock; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes, stirring occasionally.
Stir in tomatoes, coconut and mint. Serve with rice; top with yogurt.
